What a coincidence this correspondence in surnames! It’s as if the pastry chef Nicolas Paciello was to be part of the Dom Pacello Royal Orange® Massenez Liqueur adventure!
“Being an ambassador means above all recognising yourself in the brand”, says Nicolas Paciello. “A brand that you know (he is from Lorraine) and recognise. Massenez is celebrating 150 years of expertise and the brand dares to reinvent itself, while preserving its identity, its roots and its DNA. The name appealed to me, of course, but that wouldn’t have been enough to become an ambassador! The taste of the orange is perfectly respected in a natural way. In pastry making, the added value of Massenez Liqueurs and Eaux-de-Vie is the power of taste. They enhance the intensity of my creations.”
“This analogy and its trade, aligned the stars of a collaboration”, explain Elodie Naslin and Bernard Baud.
“It was a beautiful human encounter. Nicolas was available, creative and brilliant! He was to come as a Guest on the Massenez stand during the (cancelled) Egast 2020 and Sirha 2021 shows to give demonstrations. It’s only a postponement, because we are charmed by the character. Neither a monk nor a gardener, but a great pastry chef!”
They gave carte blanche to Nicolas Paciello who expressed his creativity through 5 recipes with the new Dom Pacello Royal Orange® Liqueur. From marbled cake with chocolate-orange, finger with orange, through roasted mango and its crispy shortbread, to Saint-honoré, to finish in beauty and crown the end of year festivities with the famous citrus fruit log, almond biscuit.
The Dom Pacello citrus log is to be tasted at CinqSens 114, Rue Saint Charles, Paris 15eme.
Dom Pacello recipe
For a log of 6/8 people :
Making the syrup. Make the soft almond biscuit then cut it into a 20 X 30 cm rectangle. Soak this biscuit with “Dom Pacello Royal Orange®” liqueur. Make the creamy orange, then using a plain piping bag, poach a creamy pudding at the end of the biscuit across the width (20 cm). Make the vanilla-orange diplomat. Spread the vanilla-orange diplomat at 2 cm from the pudding. Roll the biscuit around the sausage and continue to the end. Tighten the rolled biscuit tightly in baking paper. Place in the fridge for 1 hour. Glaze it and then put it back in the fridge for one hour.
The creamy orange :
Soak the gelatine in iced water. Boil the orange juice. Mix the eggs and honey and add to the juice. Cook at 90 ° C, then strain. Squeeze the gelatine to remove the water and then add it to the orange juice-honey and sugar mixture. Blend. Discard and film on contact. Cool to 40°C then add the butter in pieces. Blend. Store in the refrigerator for at least 4 hours.
The vanilla-almond and candied orange glaze:
Soak the gelatine in iced water. Boil the cream, add the wrung gelatine. Pour this hot cream over the white chocolate to make a ganache, then mix. Place in the refrigerator. When ready to use, heat the icing to 30°C, mix and then add the chopped almonds and candied orange cubes. Use this icing directly.
Dom Pacello Royal Orange® liqueur syrup:
Boil the water and the sugar and then add the liqueur.
The soft almond biscuit :
Mix the egg yolks, whole eggs, icing sugar and almond powder and whisk until the mixture whitens and doubles in volume.
Beat the egg whites until stiff and then squeeze them with caster sugar. Once the first mixture has been whisked, add the sifted flour with the help of a mixer, making great gestures to prevent the mixture from falling back. Finish by adding the whites. Spread this mixture on baking paper then sprinkle with crushed roasted almonds. Cook for 15 minutes at 175°C.
The vanilla-orange diplomat :
Heat the cream (1) and milk with the vanilla pod cut and scraped. Infuse for 20 minutes, covered. Mix the sugar (1) and the cornflour, then stir in the egg yolks and blanch. Pour part of the cream, milk and vanilla mixture over the sugar, cornflour and egg yolk mixture. Pour the mixture into a saucepan and cook until it boils for 5 minutes. Add the gelatine and whisk again for 1 minute. Film on contact and then cool. Whip the cream (2) and sugar (2) with a mixer. Once cooled, smooth this cream with a mixer and then add the whipped cream. Add the orange zest.
114 rue Saint-Charles,<br /> 75015 Paris